Indian food is finger-licking delicious, and a big part of that flavor comes from the spices we use, especially red chillies (Lal Mirch).
Most people see red chilli as just a regular ingredient, but in India, it is a world of its own. There are well over 50 different types of chilli peppers grown in India, with many more regional varieties existing across the country.
Each region has its own type of red chilli. Some bring a deep red color to curries, while others add just the right amount of heat. Every dish tells the story of a different chilli. India grows an incredible variety, each with its own level of heat, color, and flavor. The chili used in a Kashmiri Roghanjosh is not the same as the one in a South Indian sambar or a Northeastern pickle. That is what makes Indian food so layered and full of character.
Below, you will find 15 of the most important and flavor-packed red chillies that shape the taste of Indian cuisine.
Home cooks, food professionals, and curious food lovers will all find something to take away from this list. It will change the way you think about red chilli.
The 15 Must-Know Indian Red Chillies
India has a diverse range of red chillies, and each brings its own colour, heat, and flavour to the plate. In order to compare them easily, we use two standard measures:
- ASTA (American Spice Trade Association) colour value for natural red colour, and
- SHU (Scoville Heat Units) for pungency or spiciness.
Together, these numbers show how strongly a chilli will colour a dish and how hot it will taste. This list below will help you choose the right red chilli for your kitchen.
Kashmiri Red Chilli – Marchwangan
ASTA Colour: ~54 (moderately high)
Heat: ~1,000–2,000 SHU (extremely mild)
Kashmiri chilli is valued for giving a deep red colour to food while adding very little heat. The pods are fleshy and naturally red. They are dried and ground into Kashmiri lal mirch powder. Cooks use it in tandoori marinades, Rogan Josh, biryanis, and everyday gravies because it delivers an appealing colour with a gentle, slightly smoky, fruity note rather than a strong burn.
Because it colours dishes naturally, both home kitchens and food manufacturers choose it to avoid artificial dyes. Chefs sometimes use it in place of hotter chillies just to tone down a recipe’s spiciness while maintaining colour. However, authentic supply comes from specific belts in Jammu and Kashmir. As a result, genuine Kashmiri chilli can be hard to source at times, and prices remain high.
Byadgi (Kaddi & Dabbi) Chilli (Karnataka)
ASTA Colour: ~90–130+ (very high). Byadgi chillies are among the most deeply red, with one analysis measuring ASTA 156.9 for premium pods.
Heat: ~5,000–15,000 SHU (mild) They have negligible capsaicin content, hence low pungency.
Byadgi (also spelled as Byadagi or Bedgi) is a well-known wrinkled chilli from Karnataka, named after the town of Byadagi.
It comes in two main types: Kaddi, which is long, gnarled, and low in seeds, and Dabbi, which is smaller, bell-shaped, and seedier. Both are chosen for deep red colour and aroma rather than heat.
Many cooks compare its colouring power to Kashmiri chilli, although Byadgi can be slightly hotter. It also holds a GI tag that ties it to Karnataka.
In South Indian kitchens, Byadgi is the commonly used chilli for adding colour and spice to sambar, chutneys, and bisi bele bath. Its smoky-sweet flavour makes Byadgi work well in spice blends and for oleoresin extraction. Beyond home cooking, it supplies natural red colour to processed foods and even cosmetics.
Pricing follows colour content and reputation. Higher ASTA colour generally commands a higher rate. However, high-colour hybrids grown in Andhra Pradesh increase supply, which prevents runaway prices.
Guntur Sannam (LCA-334) Chilli (Andhra Pradesh)
ASTA Colour: ~30–35 (moderate). The Guntur Sannam has a decent red colour but not as high as specialised paprika types.
Heat: ~30,000–40,000 SHU (medium-hot). Capsaicin content is ~0.2–0.3%, giving notable pungency without being extreme.
Guntur Sannam is a group of long, thin red chillies grown across Guntur, Warangal, and nearby districts of Andhra Pradesh. Within this group, LCA-334 is widely planted and known for high yields. The pods are about 8 to 10 centimetres long, slightly curved, and turn a glossy red when sun-dried.
In the kitchen, Guntur Sannam is the quintessential hot Indian red chilli. It delivers noticeable heat along with a respectable red colour, which is why it anchors everyday chilli powder and spicy curries. Neighbouring markets such as Sri Lanka and Bangladesh buy it for the same balance of heat and colour.
Andhra Pradesh is India’s largest chilli-producing state, and Sannam 334 is one of its highest-volume crops. Large-scale cultivation, organised trading at the Guntur APMC yard, and extensive cold-storage networks keep supply steady. As a result, demand at home and abroad remains strong and broadly matched by output, so prices stay firm rather than premium.
Teja S17 Chilli (Andhra Pradesh)
ASTA Colour: ~50–70 (medium). Teja is reasonably red, though less than Byadgi.
Heat: ~65,000–100,000 SHU (very high). With capsaicin often at ~0.5–0.7%, Teja is one of the spiciest Indian varieties.
Teja, coded S17, is an extra-hot chilli developed in Andhra Pradesh. The pods are slender and pointed, usually 5 to 7 centimeters long, and they dry to a sharp red colour.
In the kitchen, cooks reach for Teja when a dish needs real fire. Because its heat is intense, many spice makers blend Teja with milder chilies to offer different heat levels. Outside India, buyers in Vietnam, Thailand, and China use it for sauces and for crushed flakes. The flavor is sharply pungent rather than smoky, and the thin skin helps it dry and grind evenly.
In the export market, rising global interest in hot chillies has pushed Teja to the forefront. It is priced like a commodity chilli rather than a boutique item, since buyers can simply use less to reach a target heat.
Market behaviour follows crop size and export orders: Prices spike mainly in years of poor yield or sudden overseas demand.
Wrinkle-273 Chilli (Andhra Pradesh)
ASTA Colour: ~60–80 (high). Often simply called “273” or No. 5, it’s a high-color chili similar to Byadgi in pigment extraction.
Heat: ~8,000–10,000 SHU (very low). It is considered a mildly pungent chili.
Wrinkle-273 is an oleoresin-type chilli that rose to prominence in Andhra Pradesh for its crinkled skin and strong natural color. The pods are medium in length, turn a deep red as they dry, and develop the signature wrinkles that gave the variety its name.
In the trade it sits with colour-first chillies such as Byadgi and Kashmiri, and in local markets you may hear it called “273,” “Tomato chilli,” or “No. 5.”
Food manufacturers extract its carotenoid pigments for natural colour additives. In home and restaurant kitchens, it plays the same role as Byadgi or Kashmiri, bringing colour to mild curries and stews. Because its heat is low, cooks often blend it with hotter chillies such as Sannam 334 or Teja to reach the desired spice level.
Its market value comes from that colour. Buyers, especially oleoresin extractors, pay more for lots that test high on colour units, so Wrinkle-273 avoids the very low commodity prices and holds a steady mid-tier position. Much of the crop is grown on contract for industry, so farm rates are often set in advance, and price spikes are less common.
US-341 (Long) Chilli (Andhra Pradesh)
ASTA Colour: ~90–100 (high). It has a dark blood-red colour when dried.
Heat: ~25,000–50,000 SHU (medium). Semi-hot. It is more pungent than Byadgi but milder than Teja or 334.
US-341, often called simply 341, is a long, cone-shaped chilli that became popular across Guntur and neighbouring districts for being a reliable all-rounder. The “US” tag commonly points to breeder or seed-house initials, not to the country name. The pods are fairly long with few seeds. They turn deep dark red when dried.
It brings a pleasant red colour and a medium level of heat that suits a wide range of tastes. As a result, many spice companies blend 341 into standard red chilli powders meant for everyday curries, gravies, and pickles.
In 2025, strong production in the Guntur belt helped keep prices in check. Because it does not carry a GI tag and faces competition from similar mid-heat hybrids, it remains competitively priced.
Warangal Chapata (Tomato Chilli) (Telangana)
ASTA Colour: ~134–149 (extremely high). One of the highest natural color contents among Indian chillies. Its deep red pods yield a potent red pigment.
Heat: ~3,100–6,500 SHU (very mild). Capsaicin content is only ~0.02–0.04%, so it barely registers on the heat scale. Hence, it is called “sweet chilli” by some local growers.
Warangal Chapata is locally nicknamed ‘Tomato Chilli’ for its short, thick, blocky shape. It has been grown in the Warangal region for generations. In 2025 it received a Geographical Indication, formally tying its name and qualities to its place of origin.
Farmers classify pods by features such as double patti and single patti. The stalk sits in a slight depression, which helps the farmers to identify the type.
The pods dry well, hold their red color, and are less brittle, which helps during handling and processing. Pickle makers value the thick flesh for whole-pod pickles.
Its strong capsanthin content makes it valuable for natural red oleoresin extraction. International buyers also choose it as a natural option in markets that restrict the use of synthetic colors.
Production is confined to a small patch of Telangana, so output is only a fraction of what larger chili belts produce. Yet demand from oleoresin makers and exporters remains strong. The new GI tag has added authenticity, and farm-gate prices rose soon after the announcement.
Mathania Red Chilli (Rajasthan)
ASTA Colour: ~85-140 (high). It imparts a bright red colour to gravies.
Heat: ~25,000–50,000 SHU (moderate-hot heat), with some trade sources listing up to 70,000 SHU for hotter selections.
Mathania red chilli carries the flavour of Rajasthan in its name. A heritage chilli from Mathania village near Jodhpur, Rajasthan. The flavour is assertive and direct, with a hint of smokiness that suits rustic meat and vegetable dishes.
In practice, it falls in the moderate-hot to hot range, so a small amount goes a long way while still giving a clear red colour.
Supply of Mathania red chilli is centred in and around Jodhpur, so volumes are smaller. Demand from restaurants, home cooks, and speciality brands keeps turnover healthy, yet competition from high-heat Andhra grades and high-colour varieties such as Byadgi keeps prices in check. As a result, Mathania typically sits in the mid-to-upper retail range rather than the extreme premium tier.
Mundu Chilli (Ramnad Gundu) (Tamil Nadu)
ASTA Colour: ~30–40 (low). Mundu chillies are not particularly rich in extractable colour; they dry to a red-orange hue.
Heat: ~12,000–25,000 SHU (mild-medium). Capsaicin is about 0.1–0.17%.
Mundu is also called ‘Gundu’ or ’round chilli’. It is a small, berry-like variety traditionally grown in Tamil Nadu, especially around Ramanathapuram. It carries a GI tag as “Ramnad Mundu”, which recognises its local heritage.
The pods are about 2–3 cm long; when dried, they turn translucent reddish-brown and often rattle with loose seeds. Cooks choose Mundu for a gentle, aromatic flavour that is slightly sweet.
In Chettinad and other South Tamil kitchens, Mundu is first toasted in oil to release its aroma and then added to Chettinad chicken, sambar, chutneys, and spice powders.
Mundu’s demand comes from flavour-focused homes, restaurants, and speciality spice sellers. Its production remains concentrated in its GI belt. As a result, prices usually stay in the mid-range. When cost becomes a concern, many buyers switch to common mid-heat chillies, yet those who value Mundu’s distinctive aroma continue to seek it out.
Jwala Chilli (Gujarat)
ASTA Colour: ~35–75 (moderate). Jwala pods are a lighter red when dried. They often appear red-orange.
Heat: ~20,000–30,000 SHU (moderately hot). Capsaicin is about 0.3–0.4%.
Jwala means “flame,” a name that fits these slim, pointed red chilli pods. Jwala chillies are grown widely across Gujarat, especially in Kheda and Mehsana. They rank among India’s most commonly used red chillies for daily cooking.
The pods are thin-skinned and about 5–7 cm long. They are green when unripe and bright red when mature, often with a slight twist. Households use green Jwala in curries and stir-fries, while the dried pods go into tadka for dals and sabzis or are ground into everyday chilli powder. The flavour is direct and pungent, with a clean heat rather than smokiness.
Jwala is cultivated at scale and adapts well to different climates. As a result, supply stays high and prices remain accessible.
Sankeshwari Chilli (Maharashtra)
ASTA Colour: ~ 40 ASTA (moderate, bright red to orange-red).
Heat: ~20,000–40,000 SHU (medium-hot). They are spicy enough to feel, yet not too strong.
This Indian red chilli is named after Sankeshwar in the Kolhapur district of Maharashtra. Sankeshwari chilli is central to Kolhapuri cuisine. The pods are slender and turn a red-orange colour when dried. Cooks value its balance of colour and heat. It is the backbone of Kolhapuri masalas such as kanda-lasoon and the base for tambda rassa.
Pricing for Sankeshwari is shaped by local preference. In Maharashtra, authentic lots fetch fair prices because home cooks and restaurants insist on the right flavour. Beyond the region, buyers often blend other chillies to achieve similar results, which limits national premiums.
Lavangi Chilli (Maharashtra)
ASTA Colour: ~ 35-40 ASTA (low-moderate). Lavangi are small and thin, so while they are red, the extractable colour is not high. They contribute some orange-red tint when ground.
Heat: ~30,000–50,000 SHU (high). Lavangi are notably hot enough to make dishes very spicy. They are basically used to “spike” the heat of a chilli mix.
Lavangi is a small, pointed chilli associated with Kolhapur. The pods are only 2–3 cm long and turn a deep red when dried. It is often mistaken for bird’s eye; however, in local masalas, Lavangi has its own role as the heat intensifier.
Cooks add a few Lavangi pods to pastes and powders to lift pungency without changing the texture or colour much. The heat is quick and assertive, which makes Lavangi useful in very hot chutney powders and street food condiments.
Since only small amounts of Lavangi are needed to raise heat, volumes are modest and mostly regional. Local supply meets local demand, so prices remain reasonable at origin.
Kanthari (Bird’s Eye Chilli) (Kerala & the Northeast)
ASTA Colour: ~2–5 (negligible). Kanthari chillies often ripen to ivory white in Kerala, and some varieties in the Northeast turn red. However, the pods are so small that they add very little colour. They are used fresh or only lightly dried, because colour is not their strength.
Heat: ~50,000–100,000 SHU (very high). As the Spices Board notes, these tiny peppers are extremely pungent.
Kanthari is the Malayalam name for bird’s eye chilli. It refers to a very small, pointed chilli that measures roughly 2–3 cm.
In Kerala, it ripens to a creamy white or pale yellow, while in Assam and Manipur, the related chilli called Dhani turns red. In both forms, the pods are tiny, the seeds are densely packed, and the heat is sharp and immediate.
In everyday cooking, Kerala households use kanthari for pickling in brine or vinegar as kanthari achar. It also goes into chammanthi, where a few pods are pounded with coconut and shallots to make a fresh, fiery chutney.
Because the heat is intense, cooks use it sparingly and most often fresh. These chillies contribute little colour; they are chosen for their sting and a light, herbal note. Given this heat profile, a higher price per kilogram feels acceptable to buyers, especially because a little goes a long way.
The price also remains on the higher side because harvesting is labour-intensive and supply is limited. Each plant carries many small fruits that must be picked by hand, and much of the cultivation takes place in kitchen gardens or small plots.
Khola Chilli (Canacona, Goa)
ASTA Colour: ~18–20 (low). The chilli is bright red on the outside, but its extractable colour is low.
Heat: ~15,000–20,000 SHU (mild-medium). Lab tests for GI registration showed about 17,000 SHU and ~0.11% capsaicin content, placing it on the milder side of Indian chillies. Local users consider it only moderately spicy.
Khola chilli is also known as Canacona chilli It is a traditional Goan variety that received a Geographical Indication in 2019. The pods are medium-long with a thick, fleshy skin and a tapered, conical shape. They ripen to a bright red colour.
One of the hallmark features is their relatively thick pericarp, which gives them a good shelf life. They do not break easily and can last 1-2 years when dried.
In Goan kitchens, Khola chilli is appreciated more for flavour than for extreme heat or colour. Cooks use it in pastes for Xacuti and Vindaloo, usually alongside other chillies.
Khola red chilli remains a regional favourite rather than a national commodity. It is priced in the middle range. Limited supply and local push lift it slightly, but narrow demand keeps prices from rising too high.
Bhut Jolokia (Ghost Pepper) (Assam/Northeast India)
ASTA Colour: low (~5–15). Bhut Jolokia matures to a bright red-orange. Its pigment extraction is not noteworthy. Ground ghost pepper powder is usually a dull red-brown.
Heat: 855,000 – 1,041,427 SHU (extreme). This was once certified as the world’s hottest chilli (over 1 million SHU) and still ranks among the top few. Its capsaicin can exceed 0.7% or more.
Bhut Jolokia is also known as Naga or Bih Jolokia and as Umorok in Manipur. It is an interspecific hybrid native to the Northeast. The pods are 5–8 cm long, wrinkled, and intensely aromatic. They ripen from green to deep red or bright orange. The heat is exceptional and ranks among the highest in the world.
Because it is extremely hot, people use Bhut Jolokia sparingly. In its home region, a tiny piece may accompany a plate of rice, or a whole pod may be fermented into pickle with mustard oil and used a little at a time.
Pricing reflects a speciality crop with focused demand. Local growers often raise small quantities for household use and nearby markets. Global fame led to a period of high export values, and although cultivation has expanded in India and abroad, Bhut Jolokia still commands a premium over ordinary chillies. Those who need that level of heat, such as hot sauce makers, are willing to pay for it.
Best Natural Red Colour in Indian Red Chillies – Top to Mid ASTA Ranking
| Chilli Variety | Natural Colour (ASTA) |
| Warangal Chapata (Telangana) – GI tagged 2025 | 134–149 ASTA (exceptionally high red pigment for natural colouring) |
| Byadgi (Kaddi/Dabbi) (Karnataka) – GI tagged 2011 | 100–140 ASTA (deep red, wrinkled) prized for colour extraction) |
| Mathania Red Chilli (Rajasthan) | ~ 85-140 ASTA (known for a bright red look in gravies) |
| US-341 (Guntur, A.P.) | 90–100 ASTA (dark red; favored by spice powder makers) |
| Wrinkle-273 (Andhra Pradesh) | 60–80 ASTA (bright red; “No. 273” wrinkled type) |
| Teja S17 (Andhra Pradesh) | 50–70 ASTA (bright red; high-heat variant) |
| Kashmiri Red Chilli (Jammu & Kashmir) | ~ 54 ASTA (famous for rich red colour despite moderate lab value) |
| Guntur Sannam (LCA-334/S4) (Andhra Pradesh) | 30–35 ASTA (red but less pigmented; dual-purpose variety) |
| Jwala (Gujarat) | Moderate (often <40 ASTA; light red) – a thin-fleshed chilli not primarily grown for colour |
| Sankeshwari (Maharashtra) | ~ 40 ASTA Moderate (bright red-orange; often blended for colour) |
| Lavangi (Maharashtra) | ~ 35-40 ASTA Moderate (red; usually used for heat rather than colour) |
| Mundu (Ramnad) (Tamil Nadu) – GI tagged 2020 | 30–40 ASTA (dull red-orange; known more for aroma) |
| Khola (Canacona, Goa) – GI tagged 2019 | ~ 18–20 ASTA (red appearance but low extractable colour) |
| Bhut Jolokia (Assam/Northeast) | ~ 20 ASTA Low–Moderate (red ripe pods but not used for pigment extraction) |
| Kanthari (Bird’s Eye) (Kerala) | ~ 3 ASTA (ivory-white pods; negligible red pigment) |
SHU Ranking Hottest to Mildest Indian Red Chillies
| Chilli Variety | Heat Level (Scoville Heat Units) |
| Bhut Jolokia (Ghost Pepper, Assam/NE) | 855,000 – 1,041,427 SHU (extreme “superhot”) |
| Kanthari (Bird’s Eye) (Kerala) | 50,000 – 100,000 SHU (tiny, ferociously hot; a.k.a. Dhani) |
| Teja S17 (Andhra Pradesh) | 65,000 – 85,000 SHU (very high heat; one of India’s spiciest cultivars) |
| Lavangi (Maharashtra) | ~ 30,000 – 50,000 SHU (very hot small chilli used in Kolhapuri blends) |
| Mathania Red Chilli (Rajasthan) | 25,000–50,000 SHU, with some trade sources listing up to 70,000 SHU (moderate-hot to hot) |
| Jwala (Gujarat) | 20,000 – 30,000 SHU (significantly hot “finger” chilli, common in households) |
| Sankeshwari (Maharashtra) | 20,000 – 40,000 SHU (medium-hot with smoky notes; Kolhapuri cuisine staple) |
| Guntur Sannam (334) (Andhra Pradesh) | 35,000 – 40,000 SHU (medium-hot; balanced heat and flavor) |
| US-341 (Guntur, A.P.) | 25,000 – 50,000 SHU (semi-hot; used for moderate spice in powders) |
| Mundu (Ramnad) (Tamil Nadu) | 12,000 – 15,000 SHU (mild-medium heat; notable for its flavor aroma) |
| Khola (Canacona, Goa) | ~17,000 SHU (mildly pungent; regional Goan chilli) |
| Byadgi (Karnataka) | 15,000 – 30,000 SHU (mild-to-low heat; predominantly a colouring chilli) |
| Wrinkle-273 (Andhra Pradesh) | 8,000 – 10,000 SHU (very mild; high-colour “wrinkled” chilli) |
| Warangal Chapata (Telangana) | 3,100 – 6,500 SHU (mild heat; often considered “sweet” chilli) |
| Kashmiri Red Chilli (Jammu & Kashmir) | 1,000 – 2,000 SHU (extremely mild; adds colour without noticeable burn) |
2025 Market Prices of Indian Red Chillies
| Chilli Variety | Typical 2025 Retail Price of Red Chillies |
| Kashmiri Red Chilli (J&K) | ₹600–₹1000/kg (premium for authentic colour; limited supply drives high price) |
| Byadgi (Karnataka) | ₹300–₹500/kg (moderate; high demand for colour but large production in Karnataka/AP keeps it affordable; GI status adds value.) |
| Guntur Sannam (334) (A.P.) | ₹200–₹300/kg (well-supplied staple variety; e.g. ~₹12000/quintal at Guntur mandi. Broad cultivation keeps prices stable.) |
| Teja S17 (A.P.) | ₹200–₹300/kg (strong export demand for its heat; traded around ₹110–130/kg wholesale in mid-2025. Large volumes produced in Guntur region) |
| Wrinkle-273 (A.P.) | ₹250–₹400/kg (niche variety for oleoresin extraction; moderate price reflecting its specialized use and relatively lower yield) |
| US-341 (A.P.) | ₹250–₹350/kg (priced similar to Sannam; considered a reliable blend-friendly variety. Steady demand from spice companies keeps its value stable) |
| Warangal Chapata (Telangana) | ₹450–₹600/kg (premium priced after GI recognition, farmers get ₹300+ as compared to earlier rates. High pigment content and limited growing area elevate its market price.) |
| Mathania Red Chilli (Rajasthan) | ₹650–₹950/kgMathania is tied to famous Rajasthani dishes, so demand stays steady. Most supply comes from the Mathania–Jodhpur area. Because the supply is regional rather than pan-India, retail prices stay in the mid to higher range. |
| Mundu (Ramnad) (Tamil Nadu) | ₹250–₹350/kg (regional demand in South India; GI status and distinctive flavour maintain a moderate price. Not widely grown outside its Tamil Nadu belt) |
| Jwala (Gujarat) | ₹150–₹250/kg (one of the most common chillies; plentiful supply in Gujarat keeps prices low. Often sold fresh by weight in local markets) |
| Sankeshwari (Maharashtra) | ₹200–₹300/kg (mainly traded within Maharashtra. Steady local cultivation and usage keep it reasonably priced; it is valued for balancing heat and colour in spice mixes.) |
| Lavangi (Maharashtra) | ₹200–₹300/kg (grown and consumed locally in small volumes. Price is moderate similar to Sankeshwari, since it’s a regional staple for heat, not an export crop.) |
| Kanthari (Bird’s Eye) (Kerala) | ₹400–₹600/kg (sold in limited quantities due to very small size and laborious harvest). Its extreme pungency and year-round homestead cultivation in Kerala keep it a specialty item with higher per-kg rates. |
| Khola (Canacona, Goa) | ₹300–₹400/kg (GI protection since 2019; still largely a local market item. Limited production in Goa and specialty status result in a somewhat higher price than common varieties, though its mild heat caps broader demand.) |
| Bhut Jolokia (Assam/NE) | ₹500–₹800/kg (Export and hot-sauce industry demand keep prices relatively high. Locally in Northeast India, fresh ghost peppers sell for a premium due to the risk and difficulty in handling such a hot chilli.) |
Why do some Indian red chillies cost more than others?
Here are the most common reasons red chilli varieties are sold at different prices:
- When a chilli has Geographical Indication status, its name and origin are protected. This concentrates demand on a specific region and pushes both farmgate and retail prices higher.
- Varieties such as Byadagi and Kashmiri earn a premium because of their high ASTA colour and stable pigment. Buyers pay more for natural redness even when the chilli is mild in heat.
- In hubs like Guntur, weather and export orders shift wholesale prices for Teja and Sannam quickly.
Hot Conclusion
Indian red chillies are not all the same. Each variety brings its own colour, heat, and aroma to dishes. When you match red chilli colour for visual appeal with SHU heat for balance, you get dishes that are well balanced and full of character.
Pick the right chilli for your marinades, gravies, pickles and spice blends, and you will notice the difference on the plate.
At Kashmir Stuff, we bring you original Kashmiri red chillies, whole and ground. We source directly from trusted growers in Kashmir and pack them fresh, so you get deep colour and gentle heat in every spoon.
Frequently Asked Questions
How many types of red chillies does India have?
The Central Variety Release Committee had listed 57 chilli cultivars by 2014. The ongoing work by breeders and state universities has expanded that number.
Why do two lots of the same variety taste different?
Heat and colour change with where and how a chilli is grown and processed. Even within one variety, climate, soil, irrigation, harvest stage, and seed purity shift the levels of capsaicin and natural pigments. After harvest, sun-drying versus hot-air drying, as well as storage time and temperature, also affect quality. This is why two sacks of the same variety can taste hotter or look duller.
Which Indian red chilli is the mildest one commonly used?
Kashmiri red chilli is the go-to mild red chilli in Indian kitchens. It gives dishes a deep red colour with gentle heat, typically 1,000–2,000 SHU. The Spices Board notes its low capsaicin content and its frequent use for adding colour in cooking.
Is India a major exporter of red chillies?
Yes. India is the world’s largest producer, consumer and exporter of chillies, and chilli has been the top spice export by value in recent years.